Mahlzeit - Food without Borders

Can you believe it? I went to 3 stores and none of them had a brisket...Ok, then chuck roast it is. Doing homework how to make it on Saturday. The idea for the spice mix is from  Beef dry rub . Of course I don't have everything on hand these days. I am missing cayenne, so I added in 1tsp of no salt Texas mix. It has bit of kick to it, but nothing that would over power the beef. I also reduced the amount of salt called for. I seasoned it, put it into container to work magic over night in the fridge. Ohh does this smell good. Wood pellets: Hickory The plan: 220 with extra smoke until internal temp is 185F Start 10:18am after 3h I start basting every 30-45 minutes with some beef stock After 7h the internal temperature is 155. This calls for a change of plans. No more extra smoke, bump up the temperature to 260. Another hour and we are done. After about 8 hours I am at 180F. I am going to skip the last 5 degrees. Served with potato and sour creme. It did taste nice, but a bit on the sa

 I am now the proud owner of a smoker. I thought I can just do some chicken legs on Friday afternoon. And the Boston But goes on Saturday morning. Until all was set and done, delivery and seasoning the smoker it was 5pm. To late to start something that takes hours. I had to exchange the pellets at the store. They brought me a blend and I had ordered hickory. So I ended up with Mesquite... The spice mix comes from here: https://www.youtube.com/watch?v=omXFw_JnP4E It is actually a bit more salty then I like it. The next mix will be adapted. So 4 chicken thights and the Boston Butt goes onto the smoker at 225F. I can't see a lot of smoke, so I turn the temp to 220F and hit the extra smoke button. Now we are talking. After 2 hours I stated to baize it a bit. The chicken legs with a Savanah marinade and the Boston Butt with a store board BBQ sauce. After 3.5h I took the chicken off and it was delicious and turned the off the extra smoke. The Boston Butt is now just spayed with water eve

 I didn't have a lot of the 14% whole wheat flower left, just 1 cup. My sour dough starter was lazy not rising.  Here is what I came up with. 1 cup whole wheat flower 1.75 cups of all purpose flower 1.5 cups of hand warm water In a mixing bowl mix all of this with a dough hook for 5 min on 1, then 10 min on 2-3. Remove the bowl, cover and let sit for about 2 hours. 3/4 tsp salt sour dough starter by volume 3.5" x 3.5" x 2.5" 2 tsp of active dry yeast. Mix all of this for 15 minutes on 3 again. The dough should only be lightly sticky. Remove from mixer, cover and let stand for 3 hours. Onto the mixer it goes again, mix for 5 minutes, put into a banneton. The banneton goes into a plastic bag with room to expand. Into the fridge for 12-15 hours (final time depends on when I wake up the next morning 😂 ). Bring the oven up to 495F. Place the DO in it. After 30 min. remove the DO from the stove. Use good gloves. The DO is hot, hot, hot. Remove the dough from the fridge, f